Dry Brine Roast Chicken (Crispy Skin & Juicy Meat)
This dry brine roast chicken uses an overnight salt brine to season the meat and help dry the skin before roasting. A high-heat start encourages browning, followed by roasting at a lower temperature until the chicken is safely cooked. Rest before carving for tender, flavorful meat and crisp skin.
Equipment
- Roasting pan
- Wire Rack
- Instant-read thermometer
- Cutting board
- Carving knife
- Paper towels
Ingredients
- 1 whole chicken 3–5 lb / 1.4–2.3 kg, preferably about 4 lb
- 12 g kosher salt approximately 1 tbsp Morton or 1 tbsp plus 2 tsp Diamond Crystal
- 1 tsp black pepper
- 1 tsp sweet paprika
- 2 tbsp olive oil
- 4 cloves garlic crushed
- 1 lemon quartered
- A few sprigs fresh thyme or rosemary
- 2 onions roughly chopped
- 3 carrots cut into large chunks
- 3 –4 potatoes halved
- Fresh thyme or rosemary for serving
- Lemon wedges for serving
Instructions
- Step 1 — Dry Brine (24 hours ahead):The day before cooking, pat the chicken completely dry with paper towels — every inch, inside and out. Mix the salt, pepper, and paprika, then rub the mixture all over the outside and inside the cavity. Place the chicken on a rack set over a tray and leave it uncovered in the fridge overnight.
- Step 2 — Prep before roasting:Take the chicken out of the fridge 30 minutes before roasting. Stuff the cavity loosely with the garlic, lemon, and herbs. Brush the skin all over with olive oil.
- Step 3 — High-heat start:Preheat your oven to 425°F (218°C). Place the vegetables in the bottom of your roasting pan and set the chicken on top. Roast for 15 minutes until the skin starts to turn golden.
- Step 4 — Lower the temperature:Without opening the oven door, reduce the heat to 375°F (190°C) and continue roasting. Use the chart below for timing.
- Step 5 — Check for doneness:Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. The safe minimum internal temperature is 165°F (74°C).
- Step 6 — Rest (non-negotiable):Transfer the chicken to a cutting board and tent loosely with foil. Rest for 20 minutes. This allows juices to redistribute.
Step 7 — Carve and Serve:
Carve the chicken and serve with the roasted vegetables and pan juices. Check that the vegetables are fully cooked before serving.- Roast Chicken Timing Chart3 lb (1.4 kg): About 60–65 minutes total.4 lb (1.8 kg): About 75–85 minutes total.5 lb (2.3 kg): About 90–100 minutes total.Times include the initial 15 minutes at 425°F (218°C), followed by roasting at 375°F (190°C).Cooking times are estimates. Always check the internal temperature with a food thermometer before serving.